I made this stilton August 29, 2020 following G. Webbers protocol. The P. roqueforti I isolated from a commercial cheese and subcultured it to obtain a pure culture. I opened it Nov. 13 2020. I originally meant to age it longer but after I touched it it felt soft so I became concerned that it was going bad, also the aging box smelled very strongly of ammonia and there was no blue sporulation on the surface. With a heavy heart I cut it open and was pleasantly surprised with pretty blue veining.
Lessons learned: Pierce more times than you think necessary, dont' slack off on flipping it (it bulged at the bottom), trust the fungus.
Tasting notes: Typical "blue" flavor but not overpowering. A small amount of ammoniation near the rind is actually tasty. Next time I will slightly reduce the salt content as I feel it is a bit too salty. Overall, very complex, sweet, creamy, and delicious. Total yield about 2.1 kg.
Very nice Stilton have a cheese from me
Me, too. That looks yummy.